It’s that time of year…to be grateful for all of our blessings and to feast with the ones we love.
Here are some great recipes to add to your holiday meal that are so yummy and different, everyone will love them!
Whole Poached Artichokes (finished dish to be made by kitchenettes)
Millet-Cauliflower ‘Mashed Potatoes’ (finish to be made by kitchenettes)
Italian Biscotti (Christina to make and bring)
Whole Poached Artichokes
Rich in antioxidants, pantothenic acid, and other essential nutrients, artichokes are said to be an aphrodisiac, a diuretic, and for the mere 25 calories in a whole uncooked artichoke, you get 16 essential nutrients as well as fiber.
Makes 4 servings
4 globe artichokes
Extra- virgin olive oil
8 whole cloves fresh garlic, peeled, left whole
Trim the artichokes by removing the stem at the base so the artichokes stand upright. Peel the stem and set aside.
Using kitchen scissors, trim the tips of each leaf, removing the prickly end. When you get to the top third of the artichoke, slice it completely off with a sharp knife. Repeat with the remaining 4 artichokes.
Arrange them tightly in a pan that holds them tightly and can be covered. Add about an inch of water to the pan. Drop garlic cloves in the pan. Place artichoke stems on top of each artichoke . Drizzle with olive oil and sprinkle lightly with salt. Cover pan and bring to a boil. Reduce heat to low and cook for an hour.
The artichokes are done when you can easily pluck a leaf from the bottom. Lift the artichokes out of the pan and transfer to a platter. Remove garlic cloves to the platter and raise the heat to high. Reduce the liquid to a syrup. Spoon syrup over the artichokes and serve.
Millet-Cauliflower ‘Mashed Potatoes’
This creamy, satisfying side dish will please the fussiest palate. With the same rich texture of potatoes, but made from a whole grain so they are more nutrient-dense, you’ll find you can’t make enough of this dish…at any meal
½ cup yellow millet, rinsed well
2 cups coarsely chopped cauliflower
1 ½ cups filtered or spring water
½ teaspoon sea salt
2 tablespoons Earth Balance or other vegan butter substitute
2 tablespoons unsweetened almond milk (if desired)
3-4 tablespoons finely chopped chives
Place millet, cauliflower and water in a pot and bring to a boil over medium heat. Add salt, cover, reduce heat to low and cook until the millet is creamy and all the water is absorbed, about 30-35 minutes.
When the millet is cooked, transfer to a food processor and pulse until the texture is smooth. Transfer to a mixing bowl and whisk in Earth Balance, almond milk (if desired) and fold in chives. Serve hot.
Yes, you read right--biscotti. Now, I know what you're thinking; how can you make biscotti without tons of eggs? Well, frankly, I threw out a lot of cookie batter before I got this one right. All I can tell you is to try them; you'll like them. They are a delight with a cup of good, strong demitasse.
3 cups whole wheat pastry flour
1/2 cup brown rice syrup
2 tablespoons coconut sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup avocado oil
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
3/4 cup pistachios, slivered
¾ cup unsweetened dried cranberries
Combine all the dry ingredients and mix in the wet, using almond milk as needed. Fold in the pistachios and cranberries. You should end up with a stiff, kneadable dough that is soft but not sticky.
Preheat oven to 350o and line a cookie sheet with parchment. Divide the dough into 2 equal pieces and shape into 2 logs about 3 inches wide, 1 inch high and long enough to almost equal the length of the cookie sheet. Bake for about 20-25 minutes until golden brown and firm to the touch.
Remove from the oven and slice into 1-inch wedges while still warm. Place the wedges back on the cookie sheet, sliced side up and return to the oven for 5 minutes; turn them to the other cut side and bake for 5 minutes to crisp the biscotti. Makes about 2 dozen.